<_MOD_>1970-01-01 Selections 7372 0 1 1 <_XName>Selections 16 <_MOD_>2013-02-15 Chinatu II Sarah 2013-02-15 2013-02-15 640.0000000 640.0000000 0 0 4620 2700 0 0 <_MOD_>2013-02-15 Pot and Cooler ( 5 Gal/19 L) - All Grain 640.0000000 64.0000000 1 0.3000000 32.0000000 0 1 942.6203807 60.0000000 9.0000000 1 69.1200000 96.0000000 4.0000000 0.0000000 743.9042122 51.2000000 0.0000000 72.0000000 100.0000000 Popular all grain setup. 5 Gallon cooler as mash tun with false bottom, and 7-9 gallon brewpot capable of boiling at least 6 gallons of wort without spilling over. Primarily used for single infusion mashes. <_MOD_>1970-01-01 American Pale Ale American Ale BJCP 2008 1 10 0 1.0450000 1.0600000 1.0100000 1.0150000 30.0000000 45.0000000 2.3000000 2.8000000 5.0000000 14.0000000 4.5000000 6.2000000 Refreshing and hoppy, yet with sufficient supporting malt. An American adaptation of English pale ale, reflecting indigenous ingredients (hops, malt, yeast, and water). Often lighter in color, cleaner in fermentation by-products, and having less caramel flavors than English counterparts. There is some overlap in color between American pale ale and American amber ale. The American pale ale will generally be cleaner, have a less caramelly malt profile, less body, and often more finishing hops. Aroma: Usually moderate to strong hop aroma from dry hopping or late kettle additions of American hop varieties. A citrusy hop character is very common, but not required. Low to moderate maltiness supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuity). Fruity esters vary from moderate to none. No diacetyl. Dry hopping (if used) may add grassy notes, although this character should not be excessive. Appearance: Pale golden to deep amber. Moderately large white to off-white head with good retention. Generally quite clear, although dry-hopped versions may be slightly hazy. Flavor: Usually a moderate to high hop flavor, often showing a citrusy American hop character (although other hop varieties may be used). Low to moderately high clean malt character supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuity). The balance is typically towards the late hops and bitterness, but the malt presence can be substantial. Caramel flavors are usually restrained or absent. Fruity esters can be moderate to none. Moderate to high hop bitterness with a medium to dry finish. Hop flavor and bitterness often lingers into the finish. No diacetyl. Dry hopping (if used) may add grassy notes, although this character should not be excessive. Mouthfeel: Medium-light to medium body. Carbonation moderate to high. Overall smooth finish without astringency often associated with high hopping rates. Pale ale malt, typically American two-row. American hops, often but not always ones with a citrusy character. American ale yeast. Water can vary in sulfate content, but carbonate content should be relatively low. Specialty grains may add character and complexity, but generally make up a relatively small portion of the grist. Grains that add malt flavor and richness, light sweetness, and toasty or bready notes are often used (along with late hops) to differentiate brands. Sierra Nevada Pale Ale, Stone Pale Ale, Great Lakes Burning River Pale Ale, Bear Republic XP Pale Ale, Anderson Valley Poleeko Gold Pale Ale, Deschutes Mirror Pond, Full Sail Pale Ale, Three Floyds X-Tra Pale Ale, Firestone Pale Ale, Left Hand Brewing Jackman's Pale Ale http://www.bjcp.org <_MOD_>2013-02-15 Single Infusion, Light Body, No Mash Out 164.0239231 72.0000000 212.0000000 72.0000000 5.4000000 168.0000000 0 100.0000000 0 0 1 0.0000000 640.0000000 0 Simple single infusion mash for use with most modern well modified grains (about 95% of the time). <_MOD_>2013-02-15 steps 7432 1 7149 1 <_XName>steps 16 <_MOD_>2013-02-15 Mash In 0 410.0598076 150.0000000 75.0000000 2.0000000 0.0000000 0.3000000 640.0000000 72.0000000 64.0000000 0.0000000 72.0000000 0.0000000 164.0239231 164.8661920 0.0000000 <_TExpanded>1 1 640.0000000 64.0000000 0.3000000 <_MOD_>1970-01-01 Malt 0 0 0.0000000 16.0000000 3.0000000 75.0000000 0.0000000 0.0000000 0 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 60.0000000 1.5000000 <_MOD_>2013-02-15 Keg 45.0000000 1 Forced Carbonation 100.0000000 Keg with forced carbonation which is the method used by most home brewers with kegs <_MOD_>2013-02-15 Ale, Single Stage 67.0000000 67.0000000 65.0000000 65.0000000 65.0000000 65.0000000 65.0000000 65.0000000 1 14.0000000 10.0000000 7.0000000 30.0000000 0 A simple single stage fermentation, often used by extract brewers or for classic ales. <_MOD_>2013-02-15 Ingredients 7405 1 7182 10 <_XName>Ingredients 16 <_MOD_>1970-01-01 Pale Malt, Maris Otter United Kingdom Maris Otter 0 1 0.0000000 149.9143383 2.2842640 82.5000000 0.0000000 91.3978495 1 1.5000000 3.0000000 120.0000000 11.7000000 0.0000000 0 1 100.0000000 Premium base malt from the UK. Popular for many English styles of beer including ales, pale ales and bitters. 60.0000000 0.0800000 Pale Liquid Extract <_MOD_>1970-01-01 Caramel/Crystal Malt - 40L US 0 1 35.2739619 8.8184905 20.3045685 74.0000000 0.0000000 5.3763441 2 1.5000000 4.0000000 0.0000000 13.2000000 0.0000000 0 0 20.0000000 Adds body, color and improves head retention. Also called "Crystal" malt. 60.0000000 0.0800000 <_MOD_>2013-02-15 Chinook U.S. 0 0 13.0000000 3.6000000 37.5000004 3.5273962 0.8465751 42.0000000 60.0000000 0.0000000 Strong versatile bittering hop Used for: Ales, porters, stouts Aroma: Heavy and spicy aroma Substitutes: Galena, Eroica, Nugget, Bullion Examples: Sierra Nevada Stout, Sierra Nevada Celebration Ale 33.9580303 5 0 1 1.0000000 <_MOD_>1970-01-01 Whirlfloc Tablet 1 Clarity 676.2765565 13 1.0000000 640.0000000 0.0000000 0.1000000 0 0 15.0000000 Aids in clearing yeast and chill haze. Easy to use tablet form. 1 0 6 <_MOD_>1970-01-01 Kohatu New Zealand 2 0 6.8000000 2.0000000 23.4374999 3.5273962 0.5291094 15.0000000 10.0000000 0.0000000 4.0251492 7 0 1 2.0000000 <_MOD_>1970-01-01 Kohatu New Zealand 2 0 6.8000000 2.0000000 23.4374999 3.5273962 0.5291094 15.0000000 5.0000000 0.0000000 2.2131639 8 0 1 2.0000000 <_MOD_>2013-02-15 Safale American DCL/Fermentis US-05 0 1 1 1.7000000 1.0000000 1.0000000 6.0000000 9 1 2013-02-15 2011-03-06 200.0000000 73.0000000 80.0000000 59.0000000 75.0000000 0 0 0 5 2011-03-06 American ale, other clean finish ales American ale yeast that produces well balanced beers with low diacetyl and a very clean, crisp end palate. <_MOD_>2013-02-15 Kohatu New Zealand 2 0 6.8000000 2.0000000 15.6249999 2.8219170 0.3527396 15.0000000 60.0000000 7.0000000 0.0000000 10 1 1 2.0000000 <_MOD_>1970-01-01 Caramel/Crystal Malt - 100L US 0 1 35.2739619 2.6455471 50.7614213 74.0000000 0.0000000 1.6129032 4 1.5000000 4.0000000 0.0000000 13.2000000 0.0000000 0 0 20.0000000 Adds body, color and improves head retention. Also called "Crystal" malt. 60.0000000 0.0800000 <_MOD_>1970-01-01 Cara-Pils/Dextrine US 0 1 7.9366414 2.6455471 2.0000000 72.0000000 0.0000000 1.6129032 3 1.5000000 4.0000000 0.0000000 13.2000000 0.0000000 0 0 20.0000000 Significantly increases foam/head retention and body of the beer. Also sold under the names "Dextrine" and "Cara-Foam" 60.0000000 0.0800000 <_TExpanded>1 2 0 0 1.0430000 1.0090000 1.0180000 1.0110000 946.7871791 1.0440000 Was short on 40ebc crystal so adjusted recipe Added 75g cara-pils - adjusted recipe After 25 mins of mash, rechecked temp and was down to 63 so added 1l boiling water and got temp back to target 65 30.0000000 Yeast pitched at 25 C 2.3000000 5.2000000 6.0000000 1.0100000 30 155.0000000 0 1.0000000 0.0000000 0 640.0000000 640.0000000 72.0000000 20.0000000 10.0000000 1.0500000 0 <_TExpanded>1